Dessert 15 March 2019

Sweetness Made Simple

(Family Features) It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand(r) Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.

Foolproof Ice Cream: Homemade ice cream is easy to make with Eagle Brand Sweetened Condensed Milk. It lends a rich, thick consistency, so no eggs are required - and you don't need an ice-cream maker, either. Try this luscious Butter Pecan Ice Cream recipe, or use your favorite fruit, candy pieces, nuts or coffee to create your own delicious and refreshing ice cream flavors.

Make It Mini: Mini desserts are perfect for summer parties - small, bite-sized treats are easy to handle and let guests enjoy something sweet without feeling like they're overindulging. Try different variations of Creamy Mini Tarts using chocolate, peanut butter or your favorite fruit to satisfy everyone's taste. Also try making mini-size Raspberry Mocha Mousse Parfaits by layering the ingredients in small juice glasses.

Fresh and Fun: Make the most of the season's freshest flavors with this Fresh Fruit Cream Cheese Pie. Mix and match your favorites for a show-stopping dessert.

Sweet Inspiration: If life hands you lemons, make easy, no-bake party desserts. When combined with acidic fruit juice from a lemon or lime, Eagle Brand Sweetened Condensed Milk thickens - without heating - to form velvety pie fillings, puddings and other desserts. Get inspired and whip up these Creamy Mini Tarts.

To get more easy dessert recipes, see how-to videos, and to down­load a free recipe book, visit www.eaglebrand.com.

Fresh Fruit Cream Cheese Pie

Prep Time: 10 Minutes
Chilling Time: 3+ hours
Yield: 8 servings

  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 9-inch frozen deep-dish pie crust, baked
  • Fresh fruit (blueberries, strawberries, bananas*)
  • Seedless red raspberry jam
  1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
  2. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.

*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Butter Pecan Ice Cream

Prep Time: 15 minutes
Freezer Time: 6+ hours
Yield: 1 3/4 quarts

  • 2 cups heavy cream
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 to 1 1/2 cups chopped pecans, toasted*
  • 3 tablespoons butter, melted
  • 1 teaspoon maple extract
  1. WHIP heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, pecans, butter and maple flavoring in large bowl. Mix well. Fold in whipped cream.
  2. POUR into 9 x 5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm. Store in freezer.

*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Raspberry Mocha Mousse Parfaits

Prep Time: 40 Minutes
Chilling Time: 20 Minutes
Yield: 8 servings

  • 4 1-ounce squares unsweetened chocolate
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon Folgers® Instant Coffee Crystals
  • 1 teaspoon hot water
  • 1 cup (1/2 pint) heavy cream
  • 1 can refrigerated whipped cream
  • 2 cups Nature's Peak® Frozen Raspberries OR 2 cups fresh raspberries
  1. MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
  2. POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill 15 min­utes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
  3. BEAT cream in chilled bowl with chilled beaters until stiff. Fold into chilled choco­late mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup rasp­berries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrig­erated whipped cream and a single raspberry.

Creamy Mini Tarts

Prep Time: 1 hour
Chilling Time: 2 hours
Yield: 60 mini tarts

  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 4 1.9-ounce boxes mini phyllo shells
  • 2/3 cup Smucker's® Blueberry Preserves
  1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened con­densed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
  2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrig­erate until ready to serve.

Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pine­apple. Garnish with mint leaves.

Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.

Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.

Source: Eagle Brand Sweetened Condensed Milk

Holiday 01 November 2018

Holiday Pairing Perfection

Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

  • 2          tablespoons Simply Nature 100% Pure Avocado Oil
  • 3          large yellow onions, sliced
  • 5          ounces Happy Farms Preferred Blue Cheese Crumbles
  • 8          ounces Happy Farms Cream Cheese
  • Stonemill Ground Black Pepper, to taste
  • 1          cup Friendly Farms Heavy Whipping Cream
  • 8          ounces Southern Grove Chopped Walnuts, divided
  • 5          cucumbers, thinly sliced
  1. In large pan, heat oil and saute onions until brown and caramelized.
  2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
  3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
  4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
  5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

  • 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
  • 1 3/4    cups Specially Selected Premium Eggnog
  • 1/2       teaspoon Stonemill Pumpkin Pie Spice
  • 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
  • 1 1/4    cups Friendly Farms Whipped Topping, divided
  • 1          cup Berryhill Apple Butter, divided
  • 2          teaspoons Stonemill Ground Cinnamon
  1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
  2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
  3. The third layer will end with whipped topping. Garnish with cinnamon.
  4. Chill in refrigerator 2 hours.
  5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

  • 8          ounces Southern Grove Pitted Dates
  • 4          ounces Specially Selected Brie Cheese Round
  • 6          ounces Southern Grove Slivered Almonds
  • 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
  • 2          teaspoons Stonemill Ground Black Pepper
  1. Heat oven to 375° F.
  2. Cut dates in half, lengthwise.
  3. Cut brie into bite-size pieces, about the size of peanuts.
  4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
  5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
  6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
  7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

 

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

  • 1 1/2    teaspoons Stonemill Iodized Salt, divided
  • 16        ounces Specially Selected Black Tiger Shrimp, thawed
  • 1          cup Southern Grove Dried Cranberries
  • 1/2       red onion, roughly chopped
  • 1/2       cup fresh parsley
  • 1/2       jalapeno, roughly chopped
  • 1/4       cup fresh lemon juice
  • 1/4       cup fresh lime juice
  • 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
  • 1          teaspoon Stonemill Oregano
  • 13        ounces Simply Nature Organic Tortilla Chips, for garnish
  • 2          limes, cut into wedges, for garnish
  • fresh cranberries, for garnish (optional)
  1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
  5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

Snacks 06 April 2017

Sensational Snacktivities at Home

(Family Features) Getting creative with snack time is an activity the whole family can enjoy. And when it comes to making delicious, fun and contemporary treats, the Jellymongers have turned fun into an art form.

The Jellymongers, Sam Bompas and Harry Parr, are big fans of JELL-O gelatin and are masters when it comes to using it to create spectacular works of art. They have achieved worldwide recognition for their eye-catching sculptures and monuments from their native England. According to Bompas and Parr, making JELL-O creations is a perfect way to have fun in the kitchen. They have put together a few quick tips for some sensational snacks that can be tried at home:

  • Everyday home items can be used to create fun shapes — the only limit is your creativity! Try setting JELL-O in ice cube trays, cupcake pans or reusable plastic containers.
  • When making the gelatin, stir in fruit or substitute juice for some of the water for an extra fruity creation.
  • Looking to give your gelatin a firmer set? Try adding KNOX gelatin to help your shapes and molds keep their form. Perfect for bite-sized snacks!
  • To easily release a masterpiece from its mold, dip mold in a bowl of hot water for a few seconds. Wet a sturdy plate, place on top of the mold and invert. The JELL-O will slip out onto the plate for display.

“JELL-O gelatin has a great collection of snack ideas that are fun to make, and even more fun to eat,” says Bompas. “These everyday snacks are easy to do at home and take 20 minutes or less to prepare.”

The classic JELL-O JIGGLERS recipe serves as a wonderful “snacktivity” for small hands. From moons and stars to racecars and footballs, you can create endless, fun shapes with a pan of gelatin and cookie cutters. Finger Gelatin is another bite-sized snack idea, perfect for parties or an afternoon treat.

It’s mix and match time! Unleash inner creativity with Jellin’-Melon, by combining your favorite fruit and gelatin flavor. Try chilling lime gelatin in a hollowed out cantaloupe for a refreshing citrus treat. With all the possible combinations, this makes for an extra special snack time treat.

For more information, creative recipe ideas and special savings, visit www.jello.com.

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“Jellin’-Melon” Snacks

Prep Time: 15 min. plus refrigerating
Makes: 8 servings

  • 1 cantaloupe, or other melon, cut lengthwise in half
  • 3/4 cup boiling water
  • 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
  • 1/2 cup cold water
  1. REMOVE seeds from melon halves; cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
  2. ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 15 min. or until slightly thickened. Pour into melon shells.
  3. REFRIGERATE 3 hours or until gelatin is set. Cut into wedges.

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JELL-O JIGGLERS

Prep Time: 10 min.
Total Time: 3 hours 10 min. (incl. refrigerating)
Makes: 2 doz. or 24 servings, 1 JIGGLER each

  • 2 1/2 cups boiling water (Do not add cold water)
  • 2 pkg. (6 oz. each) JELL-O Gelatin, any flavor
  1. STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
  2. REFRIGERATE at least 3 hours or until firm.
  3. DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

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Finger Gelatin

Prep Time: 20 min.
Total Time: 1 hour 20 min.
Makes: 12 servings, about 12 squares each

  • 3 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin
  • 4 envelopes KNOX Unflavored Gelatin
  • 4 cups boiling water
  1. MIX both gelatins in large bowl; stir in boiling water until completely dissolved.
  2. POUR into 13x9-inch pan. Refrigerate 1 hour or until firm.
  3. CUT gelatin mixture into small squares. Store in tightly covered container in refrigerator.

 

Layered Mousse Bites

Prep Time: 10 min.
Total Time: 3 hours 10 min.
Makes: 9 servings

  • 2 1/2 cups boiling water
  • 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
  • 2 cups thawed COOL WHIP Whipped Topping
  1. ADD boiling water to gelatin mixes in medium bowl; stir with whisk for 2 minutes until completely dissolved. Stir in COOL WHIP until well blended.
  2. POUR into 8-inch square pan.
  3. REFRIGERATE for 3 hours or until firm. Cut into 36 pieces.

 

Patriotic Parfaits

Prep Time: 10 min.
Total Time: 4 hours 10 min.
Makes: 9 servings

  • 2 cups boiling water
  • 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin
  • 2 cups cold water
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 cup fresh strawberries, halved
  1. ADD boiling water to gelatin mix in large bowl; stir for 2 minutes until completely dissolved. Stir in cold water. Pour into 9 parfait or dessert glasses.
  2. REFRIGERATE for 4 hours or until firm.
  3. SPOON 2 cups COOL WHIP over desserts; top with berries and remaining COOL WHIP.

 

Juicy Gelatin

Prep Time: 5 min.
Total Time: 4 hours 5 min.
Makes: 4 servings

  • 1 cup boiling water
  • 1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin
  • 1 cup cold orange juice
  1. STIR boiling water into gelatin in medium bowl for at least 2 minutes until completely dissolved. Stir in orange juice.
  2. REFRIGERATE for 4 hours or until firm.

Source: JELL-O

Holiday 19 January 2017

Sweet Ideas for Holiday Desserts

(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com

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Fig, Lemon and Honey Cheesecake

Servings: 12

Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 1 cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
Cheesecake:
  • 1 1/2 pounds (three 8-ounce packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 lemon, thinly sliced (for garnish)
Sauce:
  • 1/2 cup water
  • 1/2 cup honey
  • 1/3 cup fresh lemon juice
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  1. Adjust oven rack to middle position and preheat oven to 325°F.
  2. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
  3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
  4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.
  5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

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Cheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2/3 cup orange juice
  • 1/3 cup packed golden brown sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 1/2 teaspoon lemon juice
Cheesecake mousse:
  • 3 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whipped heavy cream
Topping and garnish:
  • 1/2 cup crumbled shortbread cookies
  • 1/4 cup chopped, toasted pecans or almonds
  • Sprigs of fresh mint, optional
  1. To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
  2. To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
  3. To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

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Caramel Fig Mini-Cheesecakes

Servings: 12

  • 1/2 cup graham cracker crumbs
  • 1/3 cup finely chopped hazelnuts or pecans
  • 2 tablespoons butter, melted
  • 1 1/2 cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/4 cup caramel ice cream topping
  • 3 tablespoons hazelnut liqueur or orange juice
  • 1 pound (two 8-ounce packages) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Thinly sliced figs
  • 1/4 cup caramel ice cream topping
  • 1 tablespoon hazelnut liqueur or orange juice
  1. Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.
  2. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.
  3. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.
  4. Spoon figs over crusts and press firmly with back of spoon to even layer.
  5. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.
  6. Spoon cheese mixture into cups over fig mixture.
  7. Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.
  8. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

Fig and Goat Cheese Squares

Servings: 30

  • 2 cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup water
  • 1/4 cup lemon juice
  • 1 cup toasted chopped walnuts
  • 1 1/3 cups all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, chilled and cut into small pieces
  • 2 cups goat cheese, room temperature
  • 2 large eggs
  1. Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.
  2. In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
  3. Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
  4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.
  5. Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.
Dessert 06 August 2015

Low Fat Raspberry Mousse

Ingredients
  • 2 (10-ounce) packages frozen red raspberries in syrup, thawed, divided
  • 2 1/2 teaspoons cornstarch
  • 1 (14-ounce) can Eagle Brand Low Fat Sweetened Condensed Milk (NOT evaporated milk)
  • 1 teaspoon lemon juice from concentrate
  • Red food coloring, optional
  • 1 (8-ounce) container frozen light whipped topping, thawed
Preparation
  1. In saucepan, combine one package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill while making mousse mixture.
  2. In blender, combine remaining package drained raspberries, sweetened condensed milk and lemon juice; blend until smooth. Place in bowl; stir in small amount of food coloring if desired. Fold in whipped topping.
  3. Spoon half mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill at least 1 hour. Refrigerate leftovers.
Preparation Time

20 minutes

Chill Time

1 hour

Serves

Makes 12 servings

Notes, Tips & Suggestions

*Option: Use Eagle Brand Fat Free instead of Eagle Brand Low Fat Sweetened Condensed Milk

Variations

Replace frozen raspberries with strawberries or blueberries.

Source Eagle® Brand Sweetened Condensed Milk

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